vignonesi goes “Terracotta”
At Avignonesi, striving for excellence goes hand in hand with experimenting with 100% Tuscan wine-making processes. The intention is to allow the habitat to prevail over foreign influences. For this particular wine, Avignonesi has put aside steel and oak in favour of Tuscan clay.
Chinese for “earth, soil”, the name Da-Di was chosen to underline this particularity.
made with organic grapes - vegan
Da-Di is vinified in 11 terracotta vessels made in Tuscany – 6 were manufactured by Artenova in Impruneta, and 5 were manufactured by Laboratorio San Rocco in Torrita di Siena using clay from Mount Amiata.
This wine is vinified using one-third whole bunches and two-thirds whole berries. Fermentation takes place with indigenous yeast, followed by daily punch-downs by hand. Maceration lasted 40 days.
Da-Di is blended after three months, then returned to the amphora for an additional two months’ ageing before bottling.
91 pts James Suckling